Article
Chemistry, Applied
Bo Liu, Song Zhu, Fang Zhong, Wallace Yokoyama, Dejian Huang, Yue Li
Summary: The study found that in the gel with different ratios of waxy starch and kappa carrageenan, the gel with 0.75% KC and 4% starch was the most stable, with a uniform structure.
CARBOHYDRATE POLYMERS
(2021)
Article
Agriculture, Multidisciplinary
Xinyu Song, Bor-Sen Chiou, Yixun Xia, Maoshen Chen, Fei Liu, Fang Zhong
Summary: This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies, finding that 4 g kg(-1) CMC improved flexibility and decreased fragility of the candies, with reduced water seepage during storage. The addition of CMC promoted side-by-side intermolecular aggregation of KC helices through hydrogen bonding, stabilizing a denser network structure at lower proportions. However, higher CMC proportions led to electrostatic repulsion, inhibiting gel-forming process and resulting in weak gel structures with accelerated syneresis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Nan Wang, Jie Tian, Li Guo, Xueting Chen, Bingbing Hu, Shuang Song, Chengrong Wen
Summary: The effects of differently charged anions (NaCl, NaBr, NaI, Na2SO4, and Na3PO4) on the gel properties and structure of the fucoidan/kappa-carrageenan mixed gel (FC) were investigated through various techniques. Cl- and Br- stabilized the gel's conformation, while SO42- and PO43- weakened the gel's strength, and I- softened the gel. With increasing anion concentration, electrostatic repulsion between FUC and KC was enhanced. The addition of anions affected the gel's water migration and microstructure. Overall, this study provides a theoretical basis for the design of FUC-based gels.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yunzhuo Dang, Teppei Imaizumi, Takahisa Nishizu, R. Anandalakshmi, Nakako Katsuno
Summary: The effect of the addition of pregelatinized rice starch paste (PRSP) on the retrogradation of rice starch (RS) gels was studied. It was found that adding PRSP decreased the storage modulus of RS gels after short-term storage. XRD analysis revealed that the retrogradation degree of RS gels with PRSP was lower, indicating that PRSP could restrain the long-term retrogradation of rice starch.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Shima Tavakoli, Mahshid Kharaziha, Shervin Nemati, Ali Kalateh
Summary: The study developed a novel Kappa carrageenan-coated Starch/cellulose nanofiber hydrogel with enhanced mechanical properties and adjustable biological performance, showing great potential for hemostatic applications.
CARBOHYDRATE POLYMERS
(2021)
Article
Polymer Science
Yuqing Lei, Hui Ouyang, Wu Peng, Xiongwei Yu, Long Jin, Shugang Li
Summary: In this study, a certain concentration of Na+ was found to significantly improve the properties and texture of the walnut protein isolate-kappa-carrageenan composite gel, providing technical support for the high-value utilization and quality control of walnut protein.
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yangyang Feng, Xue Liang, Jingming Zhang, Baohua Kong, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu, Yimin Zhang
Summary: This study found that the combined application of transglutaminase and kappa-carrageenan can significantly improve the rheological behavior of uncooked meat batter and enhance the gel properties of cooked meat batter. The combination of 0.3% transglutaminase and 0.2% kappa-carrageenan resulted in the best texture and elasticity in cooked meat batter.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Dan Hu, Zhong Zhang, Wenjun Li, Xiaoxiao Qin, Runguang Zhang, Li Yuan, Xingbin Yang
Summary: In this study, a high oil-absorbing K+/carrageenan porous-starch/casein gel film was prepared using modified porous starch. The film exhibited optimal gel stability and uniformity, reduced crystallinity and elasticity, increased tensile strength. The concentration of carrageenan was found to be the main factor affecting the gel strength and film properties. The film-forming solution showed non-Newtonian fluid behavior and the film had a highly porous structure and excellent oil absorption performance.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Mohammed Shareef Khan, Punna Rao Ravi, Shahid Iqbal Mir, Pradeep Singh Rawat
Summary: In this study, a dual responsive in situ gelling system loaded with triamcinolone acetonide (TAA) was designed and optimized using reacted tamarind seed xyloglucan (RXG) and kappa-Carrageenan (kappa-CRG) polymers. The optimized formulation exhibited good flow properties at 25 degrees C but transformed into a stronger gel at 35 degrees C in the presence of STF. The ex vivo ocular toxicity studies indicated that the optimized formulation was well tolerated.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Ning Xu, Yu Zhang, Guozhi Zhang, Bin Tan
Summary: The study found that the presence of insoluble dietary fiber and ferulic acid could delay the retrogradation of rice starch, but hinder the elasticity and stability of the starch gel, while ferulic acid could improve the gel properties. This has potential implications for improving the quality of rice starch gel-based products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Durdica Ackar, Marijana Grec, Ivanka Grgic, Artur Gryszkin, Marzena Styczynska, Antun Jozinovic, Borislav Milicevic, Drago Subaric, Jurislav Babic
Summary: In this study, the effects of high-voltage electrical discharge (HVED) treatment on different starches were investigated. The results showed that HVED treatment had limited effects on the pasting properties of starches, but had a significant impact on phosphorylated starches, reducing the influence of phosphate on the decrease of pasting temperature. Additionally, HVED treatment led to an increase in gel strength and a decrease in rupture strength of the modified starches, as well as a decrease in particle size for maize and wheat starches.
Article
Food Science & Technology
Maria del Carmen Nunez-Santiago, Artemio Perez-Lopez, Teodoro Espinosa-Solares, Maria Ines Nicolas-Vazquez, Bernabe Laureano-Lopez
Summary: The gelation and melting temperatures of calcium-induced ?-carrageenan gels were measured, and the theoretical interactions between dimeric unit models of ?-carrageenan and Ca2+ ions were analyzed. The addition of CaCl2 increased the gelation and melting temperatures, indicating thermal hysteresis. The study showed that ?-carrageenan can form intra- and intermolecular hydrogen bonding and coordinate with Ca2+ ions, suggesting that the coil-helix transition is promoted by Ca2+ ions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Biomedical
Florian Wurm, Norbert Lerchster, Germar-Michael Pinggera, Tung Pham, Thomas Bechtold
Summary: The swelling ability of natural κ-carrageenan hydrogels in simulated body fluid was investigated, and the potential of using these hydrogels for occlusion of the vasa deferentia was explored. The study found that pre-drying and adjustment of potassium content can enhance the swelling of the hydrogels, making them a possible candidate for vas deferens occlusion.
JOURNAL OF BIOMATERIALS APPLICATIONS
(2022)
Article
Engineering, Environmental
Asawer A. Mhammed Alzayd, Nadher D. Radia
Summary: This study synthesized a novel bionanocomposite from kappa-carrageenan and bentonite, which showed excellent drug adsorption capacity for the removal of ofloxacin hydrochloride from aqueous solutions. The structure and characteristics of the bionanocomposite were determined using various techniques, and the effects of different parameters on swelling and adsorption behavior were investigated. The results showed that the bionanocomposite exhibited maximum swelling at low crosslinker and medium initiator levels. Thermodynamic evaluation revealed that the adsorption process was spontaneous and physisorption-driven. The optimal conditions for ofloxacin removal were found to be pH 6 and 180 min contact time.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)